Polenta with Mushroom and Shrimp Sauce

Courtesy of the Mushroom Council and bell’alimento

 

Ingredients

1 cup polenta (cornmeal)
salt
2 tablespoons unsalted butter
1 pound shrimp, peeled and deveined
8 ounces of fresh mushrooms, sliced
2 cloves of garlic, minced
1 tablespoon flat leaf Italian parsley, chopped
1 cup dry white wine
2 cups stock
pepper
pinch of ground nutmeg

Directions

1. Into a large sauce pan add 3 cups of water and season with salt. Bring to a boil. Slowly sprinkle in the polenta. Using a whisk to combine, stir constantly to achieve a smooth texture. Reduce the heat to low and simmer until mixture thickens. Use a wooden spoon to stir.

2. Once polenta has thickened, spray a rimmed baking sheet or similar dish with cooking spray and pour polenta into sheet/dish. Use a spoon to evenly distribute polenta. Cover polenta with a piece of saran wrap {so that a skin does not develop} and transfer to refrigerator to cool completely.

3. Into a sauté pan melt the butter over medium heat. Add the mushrooms, garlic and parsley. Stir to combine. Add the wine and allow to reduce. Add the stock and season with pepper and nutmeg. Add shrimp and cook until mixture has reduced and shrimp are pink.

4. Preheat oven to 350 degrees. While the mushroom and shrimp sauce is cooking. Remove the polenta from refrigerator and cut into desired shape. Place the polenta onto a baking sheet and place into oven to heat through.

5. Plate the polenta and serve with a generous topping of the mushroom/shrimp sauce.

 

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